Ⅱ. Introduction of Bulgogi brothers
1. What is Bulgogi?
Bulgogi are called all meat which is grilled before 1950’s bulgogi called “설야먹” or “너비아니”
Bulgogi are also developed in Japan named 야끼니꾸(やきにく) rawlibs or rawsirloin with solt and grill called bulgogi, also slice meat which is seasoned and grilled called bulgogi. Bulgogibrothers is Korean restau
meat is cut into steaks and marinated in a sauce, then roasted on a hot iron plate. It has the disadvantage that the cooked meat must be carved again before serving, and that while being transferred to the table, the meat is liable to cool down and lose some of its flavor. Later on, it became possible to cook and eat the meat on the spot by using special utensils in which the flame was applied to
meat (or other protein of choice), sausages, eggs, and various fillings as per preference.
2. Adjusting Ingredient Proportions: Achieving the perfect blend of flavors in kimbap involves adjusting the proportions of each ingredient. Consider how much of each ingredient you'll use and contemplate the best way to prepare them for assembly.
3. Preparing and Cooking the Ingredients: Before rolli
steamed buns while savoring the rarity of whale meat at Momo Restaurant. As the night descended, we concluded our memorable sojourn at Jim’s residence, a fleeting yet cherished exploration in Pohang that will forever resonate in my heart.
This enthralling escapade through Pohang unveiled a treasure trove of experiences, weaving indelible memories that will perpetually linger in my thoughts.
(Red Color)을 유지시켜 준다
ⅱ. 풍미지속 (Flavoring) : 고기나 지방의 산화를 억제하여, 염지를 하지 않은 생고기의
맛과향이 금방 사라지는 것 (fresh meat degredation)과 달리 식은 후 다시 데워도 그 풍미의 변화가 크게 잃어나지 않는 풍미지속효과
ⅲ. 식중독예방 (sterilization) : 보톨리넘균, 살모넬라, 황